The Dickinson press., 1887-10-22
ClIICAGO'S PIE TRADE.
PASTRY FoUNDRIEs THAT TURN
OUT 10000 PIES A DAY.

PASTRY FoUNDRlES THAT TURN
OUT 10000 PIES A DAY.
Some Statistics on Popular Article of
Food-Pics Falling Like Leaves from
the Frost Kissed Oak"-Dclivcry and
Distribution.
The statistics will show that more pies are
made, baked and eaten in Chicago. in pro-
portion to the population, than i'll any other
city i'll the world. In fact, Chicago consumes
reasonably largo quantity of all sorts of
eatables, and The fact that tho pie is in de-
mand is All evidence of the prevalence of Il
cultivated taste among the people. There are
three establishments i'll the city where home
made pies are turned out in magnificent
quantities to supply tho wholesale demand.
The extent of this industry has assumed sur
prisng proportions i'll recent years. A per-
son who has not investigated tho matter to
some extent would have but n faint concep-
tion of the magnitude of the business. 1t is
even claimed that Chicago cxces New York
in tho trade.
AS before stated, there arc three pie manu-
factories in the city. They each do about the
same extent of business. They arc generally
crowded to their fullest capacity during the
hot season. Taking the establishment on
West Lake street as fair average, some very
interesting figures are procured This house
employs about l0l hands, of which onc-half
are females-gcnelallv girls-who earn good
salaries Some Of them earn from IS to $40
per week, the fclewomun getting Sl5 This
pic factory turns out pastry during baking
hours at tho rate of 1000 pies per hour, or
from 10000 to l2,0o0 each day on an average
RUNNING NIGHT AND DAY.
They run night untl day. In fact, the ovens
arc never allowed to cool The ovens lave n
revolving bottom, on which the pies are
placed, which is kept i'll motion almost con-
stantly. A pic is baked during one rcvolu-
ton, is removed, and another takes its place
Tin dishes, or plates, are used for baking und
delivery, this one firm rcquirin. 10000
plates The pies ure all made by hand, and
are stamped with tho name of tie firm and
variety of the contents. An apple pie is
marked "a" OH the upper crust, blackberry
pie B. B. and raspberry pie r. b. Those not
having an upper crust bear their identity on
their face nn, need no branding Apple pies
are the staple and arc in tho most general de-
mand. Berry pies are very popular during
their season.
| 1t is sight not without interest to STE forty
or fifty girls pceling and preparing the fruit,
or ranged along either side of large table,
neatly dressed i'll white aprons and jnunty
caps, each ono performing her allotted labor
in tho construction of u pie. This work is
done with that rapidity, dexterty and skill
only attained by long practice. One set of
girls rolls the dough, another puts in the bot
tom crust, Others dip i'll the contents aud still
others fit on the top crust. 1t is then passed
to machine, that runs by power, which
trims and joins the edges with lightning
rapility. Pies fall upon the reception tables
like leaves from the frost kissed oak, and uro
borne away to the ovens by the baking de-
| tachment.
TONS OF 1NGnEDIENTs.
| In the manufacture of from 7;, 600 to 100
| 900 pies per week vast number of ingreti-
ents is consumed. 1t requires OH an average
n car load Of flour, eighty barrels of sugar,
und thirty barrels of lard, to say nothing
about tho number of eggs and the vast guam
tity of milk used. III manufacturing tile
crust the general rule is to use two pounds of
-four to one of lard. This is moro lard how
ever, than our pie bakers consume as they
have discovered that hy the ,lse of the best
grades OF flour aud winter lard sufficiently
crisp consistency can he attained in the crust
with less lard, while they contend the pies
are more wholesome. 1t is generally admitted
that the Chicago pie bakers use the best grade
Of materials attainable in their pies, and that
their productions are clean and healthy.
They have discovered that it takes less of a
good grade of flour and lard to make supe-
rior grade of pie
For tledelivcry and distribution of this vast
quantity of pastry daily, the firm visited runs
sixteen wagons. AS locomotive power they
keep an average of forty horses The de.
livery las to he done quickly, and for city
of the magnificent distances of Chicago it
takes rapid driving. This neccssitntes n
change of horses each half day A number
of men are employed to take charge of tho
horses, who live i'll the stable. Each driver
bitches his own team and is held responsible
for it while in his charge. The wagons each
hold $50 pies, which arc slipped in single
shelves arranged along either side, tightly
closed so rs to exclude the dust while on the
street. The wagons have sort of aisle
through the middle and on the outside are
painted in gaudy colors, looking something
like circus wagon. The pies are sold Mt diff
fercnt prices. The general retail price is
twelve to fifteen cents. The manufacturer
aims to make onc-hnlf cent on each pie made,
clear OF contents and running expenses Out
OF this is his profit, after paying his taxes
and keeping up n property in which about
100000 is invested.-Chicago Herald.
| The Genius for Business.